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Author Notes:This pie has slowly but surely become a sort of cult favorite in the pie shop. We loved
it from the start for its oatmeal–chocolate chip cookie quality; it’s like a pie version
of that classic recipe. In olden days, this pie (minus the chocolate) was dubbed “poor
man’s pecan pie” because oats are far less expensive than pecans. We up the ante
by adding a decadent layer of dark chocolate ganache on the bottom. —ElsenEM

Read all the comments. It sounded good but smells heavenly while baking. I inceased the recipe by 1/2 and baked it in two 8-inch pans. I had to use @ 1/3 light corn syrup (7/8 cup dark corn syrup, @ 1/8 cup molasses, & 1/2 cup light cirn syrup) because I didn't have enough of dark. Also used Bob's RedMill "quick-cooking" Scottish oatmeal, which should give a nice chew to the texture. It smells so good. Can't wait to share!

This pie was a hit at Thanksgiving! One of my favorite pies is chocolate bourbon pecan pie. It's always made me sad that I couldn't share it with my pecan-allergic husband, so this was a great alternative. Next time I'm going to add bourbon. :)

Incredibly simple: the ideal pie for everyday eating. The recipe was awesome. Followed the directions to the line and it came out perfectly. The pie reminded me of breakfast so I adapted it to include banana. Welcome to breakfast pie:http://missfats.wordpress...

I made this pie for Thanksgiving and it was fantastic - very sweet, almost more of a confection than a pie, a bit like Momofuku's famous Crack Pie (but even better, I think.) I added about 3/4 - 1 cup toasted coconut along with the oats - inspired by one of my favorite cookies (oatmeal/coconut/chocolate chip.) Made it extra delicious.

This pie did not work out for me at all. I cooked it at 325 as suggested for about 70 minutes and it never cooked all the way through or solidified much at all, not sure what happened. But the gooey mess afterwards tasted like it would have been delicious had it cooked properly.

WOW! Just dug in to ours. Cheated by using a WF Spelt crust - actually am really glad as it created a lovely texture for the pie. I subbed Lyles Golden for the dark corn syrup but otherwise pretty much made as written. I HUGELY recommend.

I just made this tonight and am very pleased with the results! I'm telling myself I did it to test for a bake sale donation next week, but, let's face it, I'm a sucker for trying new and unusual dessert recipes! I try not to use corn syrup, so as a subsitute I used dark brown sugar instead of light and instead of corn syrup I used honey. Taking in SideworkEnds suggestions, I also added a pinch extra of ginger and Mexican vanilla extract instead of standard (it adds a hint of cinnamon - or you could use standard vanilla and cinnamon). I usually make pie crust from scratch, but, because this technically was a test, I used a deep dish 9 inch frozen crust I had on hand, and it worked out just fine.This is definitely a sweet pie - it's like a deconstructed oatmeal chocolate chip cookie met a pecan pie (minus the pecans). Overall, simple to put together, and great end result!

I was intrigued by this recipe and made the pie over the weekend as an audition for a Thanksgiving dessert. I like it a lot, but am not in love with it. I find it just a bit too sweet. I think next time I make this, I will ratchet up the ginger a notch and add a bit of cinnamon as well. On the positive side, the all butter pie crust recipe is flawless, and given the sweetness factor, this pie is a perfect companion to a strong cup coffee or tea. Also, it doesn't say in the recipe, but in the book the chefs advise lightly buttering the pie plate before laying in the crust. Which is a revelation. I can't believe I never did that before.